Baked Sweet Potato and Black Bean Taquitos

INGREDIENTS

• 2 heaping cups cooked sweet potatoes, cubed
• 1 can black beans, rinsed and drained
• 1 cup corn
• 1 cup shredded cheddar cheese or cheese blend
• 4 oz cream cheese, melted
• ⅔ cup salsa (like Green Mountain Gringo)
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp salt
• A couple dashes pepper
• 10 (8-inch) flour tortillas
• 1 Tbsp melted butter OR olive oil
• sour cream, guacamole or ranch dressing, for serving

INSTRUCTIONS

1. In a large mixing bowl gently toss the sweet potatoes, black beans, corn, and cheese together. In a separate small bowl mix the cream cheese, salsa, chili powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.
2. Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
3. Working one at a time scoop up ⅓ heaping cups of the mixture and place it on the lower third of the tortilla - spread it out in a log shape and roll up tightly - place seam side down on the baking sheet. Repeat until all the filling is used.
4. Brush oil or butter over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
5. Serve with your choice of sour cream, guacamole or ranch dressing for dipping.